PUDIM DE LARANJA (BRAZILIAN STYLE ORANGE FLAN)
Make and share this Pudim De Laranja (Brazilian Style Orange Flan) recipe from Food.com.
Provided by Chef Cris Mendez
Categories Dessert
Time 1h10m
Yield 1 flan, 10 serving(s)
Number Of Ingredients 5
Steps:
- Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
- Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
- Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.
Nutrition Facts : Calories 290.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 81.6, Sodium 89.4, Carbohydrate 53.8, Fiber 0.1, Sugar 52.8, Protein 6.4
BRAZILIAN FLAN (PUDIM DE LEITE)
A brazilian lady friend called 'Maria do Carmo' would bring this to all my brazilian parties. She finally gave me the recipe. This flan is inexpensive and easy to do.
Provided by celiavolpe
Categories Dessert
Time 1h15m
Yield 1 flan, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
- For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
- Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.
ORANGE FLAN (FLAN DE NARANJA)
A recipe I found on "About.com" while searching for Spanish recipes. Here is what was stated: Orange flan is a variation of the traditional Spanish flan, a vanilla custard topped with caramel sauce. This variation is lighter, but has an intense orange flavor that refreshes the palate as well as satisfying a sweet tooth. It is a simple custard recipe that can be made ahead of time and makes an elegant finish to any dinner or celebration, including Mother's Day.
Provided by diner524
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Gather Required Utensils/Equipment.
- 1 long-handled wooden spoon.
- 6 ramekins or one large baking dish.
- 1 large 9" x 13" baking dish (for water bath).
- 2 medium size mixing bowls.
- 1 heavy saucepan.
- 1 heavy skillet or saucepan.
- 1 strainer or sieve and cheesecloth.
- Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
- With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 15-20 minutes or so on medium to low heat.
- Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
- Grate peel of half of a large orange and half of a lemon into a mixing bowl.
- Pour about 1/2-inch of warm water into a 9" x 13" baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
- Add 1/2 cup orange juice, the half-and-half and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
- Meanwhile in a medium mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar.
- Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Pour the mixture slowly into another mixing bowl, straining it using the cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
- Ladle mixture into ramekins.
- Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water inches Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
- Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
- Cool and Refrigerate.
- Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
- When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully "prod" the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
- Garnish with orange peel or a slice of orange, if desired.
Nutrition Facts : Calories 316.9, Fat 13.3, SaturatedFat 7.1, Cholesterol 187.3, Sodium 139.2, Carbohydrate 43.2, Sugar 18.6, Protein 7.4
BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)
I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!
Provided by PattyZumba
Categories World Cuisine Recipes Latin American South American Brazilian
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
- Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g
FLAN DE NARANJA/ORANGE FLAN
My (among other students) biggest issue with making the flan is over cooking. Flan is suppose to be a custard. When you over cook it the batter will start to cross over to the texture of a cake, with air holes etc. When checking for doneness, Chef (my instructor), said the custard should jiggle like jello not wave like water. I over cooked my maybe by 10 minutes so I would suggest to start checking around the 20-30 minute mark. I would also suggest using Grand Mariner instead of OJ, yumm. Discloser: Chef is from West Texas, born and raised. He is married to a Mexican woman and says this recipe is not the best flan recipe out there. Again I am just sharing my recipes from culinary school and maybe one day when I find the perfect flan recipe I'll add it.
Provided by Commis_Chef
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees.
- Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
- Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
- Grind almonds in food processor.
- Add remaining sugar, zest, eggs. Process until smooth.
- Add cream and OJ, process to mix.
- Let the froth subside before pouring into cups.
- Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
- Set aside to cool before unmolding.
FLAN DE NARANJA (ORANGE FLAN)
This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!
Provided by AnaMaría
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
- Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
- Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
- Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
- Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g
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